Dinner

Dijon Chicken with Root Vegetables is for Dinner.

Dijon Chicken with Root Vegetables takes 20 minutes to prepare.

Dijon Chicken with Root Vegetables takes 50 minutes to cook.

Dijon Chicken with Root Vegetables makes 6 servings.

The ingredients for Dijon Chicken with Root Vegetables are:

2 lbs boneless skinless chicken breast cut into 3" strips (cut in half if one part is thicker than the other - you want relatively equal cuts so it cooks easier).
2 cups parsnips (peel skin and cut into 2" strips)
2 medium turnips (peel skin and cut into 1" chunks)
4 medium carrots (peel skin and cut into 2" strips)
1/2 large vidalia onion (1 1/2 cups chopped)
1/3 cup dijon mustard
2 Tbsp extra virgin olive oil
2 tsp minced garlic
2 tsp herbs de provence

Here is how you make Dijon Chicken with Root Vegetables:

Preheat oven to 450 F.1. Clean and peel parsnips, turnips, and carrots. For parsnips and carrots, cut off top end, cut in half lengthwise, then into 2" strips. For turnips, cut into 1" chunks just as you would a potato.2. Take vidalia onion and peel skin. Cut in half. Use half the onion and cut into 1" chunks. Don't worry about perfection here.3.In a small bowl take 1/3 cup dijon mustard, 2 tbsp extra virgin olive oil, 2 tsp minced garlic, 2 tsp herbs de provence and mix thoroughly.4. Next take chicken out. Thinking about a normal chicken breast size, cut into 3 equal pieces. If like me your chicken pieces are HUGE and one side is thicker than the other, make sure you cut in half so that each piece is relatively the same size and thickness so they cook evenly.5. Using approximately 2 -3 tbsp of the mixture, depending on your preference, coat chicken pieces thoroughly. I use a ziploc bag, throw in the chicken and a few tablespoons of the mixture to coat. (At this point you can salt and pepper to taste if you like).6. Add parsnips, carrots, turnips, and onions to a 2 1/2 quart casserole dish, using the remaining mixture, coat vegetables. (Once again you can use a ziploc if you prefer, and salt and pepper to taste.)7. Once oven is preheated place vegetables into oven (using middle rack) for 30 minutes or until vegetables are fork tender.8. Spray bottom of baking dish with Pam and place chicken in a single layer on the bottom. Place chicken and vegetables back into the oven for 20 minutes.A rule of thumb is that when the sauce starts to turn a golden brown color, the chicken should be done.Serve hot and enjoy!.

The nutritional information for Dijon Chicken with Root Vegetables is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 318.0

• Total Fat: 10.2 g
• Cholesterol: 86.7 mg
• Sodium: 433.0 mg
• Total Carbs: 18.4 g
• Dietary Fiber: 4.4 g
• Protein: 35.1 g